Foolproof Spaghetti Carbonara

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Appears in Cook's Illustrated March/April 2013, America's Test Kitchen TV

An overload of fat makes a smooth, stable sauce for this classic Roman pasta. But could we dial back the fat and still have a velvety consistency?

SERVES 4

TIME 1 hour

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WHY THIS RECIPE WORKS

Most carbonara pastas are so rich that it’s hard to eat a whole bowlful. We lightened the usual recipe by dismissing additions like cream and butter, cutting any oil, and including only a tablespoon of the rendered bacon fat. Having done so...

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